SPRING SUCCOTASH
This springtime succotash is a riff of the traditional Narragansett combo of corn and carrots, with fava beans standing in for limas. We add ham, too. Great way to use up leftovers from an Easter dinner!
Provided by Elise Bauer
Categories Salad Side Dish Corn Corn Salad Fava Bean
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Sauté the carrots and ham: Heat the olive oil over medium-high heat in a large sauté pan - large enough to hold all of the vegetables and the ham. Add the ham and the carrots and sauté, stirring from time to time, until the ham begins to brown, about 5 minutes.
- Add the corn and spring onions: Add the corn and spring onions and toss to combine. Sauté for another 2 minutes.
- Add the fava beans: Now add the blanched, shelled fava beans and cook for 1 more minute. Turn off the heat and add the lemon juice, and taste for salt. You might not need any because the ham is salty. Cover the pot and let it sit for 2 minutes, to steam.
- Toss in the mint and serve: Add the mint. Serve hot or at room temperature.
Nutrition Facts : Calories 306 kcal, Carbohydrate 31 g, Cholesterol 29 mg, Fiber 6 g, Protein 16 g, SaturatedFat 2 g, Sodium 687 mg, Sugar 8 g, Fat 15 g, ServingSize Serves 4-6 as a side, UnsaturatedFat 0 g
SUCCOTASH
Steps:
- In a large pot, melt butter over medium-low heat. Add the diced onion and green pepper. Saute for 5 minutes. Add the rest of the ingredients. Salt and pepper, to taste. Cover and simmer on low heat for 20 to 30 minutes. Serve with washed blossoms.
MICROWAVE SPICY SUCCOTASH
Make and share this Microwave Spicy Succotash recipe from Food.com.
Provided by echo echo
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium casserole dish combine all ingredients except cilantro.
- Cover and microwave on high 8-10 minutes.
- Top with cilantro before serving.
Nutrition Facts : Calories 225.6, Fat 6.8, SaturatedFat 3.8, Cholesterol 15.3, Sodium 642.2, Carbohydrate 37.4, Fiber 7.5, Sugar 6.3, Protein 8.1
MICROWAVE SUCCOTASH
It ain't the real deal, but its pretty darn tasty in a pinch. This is easy freezer stuff to always have on hand.
Provided by KissKiss
Categories Corn
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the lima beans in a covered glass dish with the 1/3 cup water and microwave for 2 minutes.
- Stir in the corn, re-cover, and microwave for 5 more minutes.
- Drain off water and stir in butter. Season, to taste, with Creole seasoning.
Nutrition Facts : Calories 165, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 85.9, Carbohydrate 23.8, Fiber 5, Sugar 0.8, Protein 5.5
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- Cut the kernels from the ears of corn into a medium bowl. Use a box grater to scrape any remaining meat and pulp from the cobs directly into the bowl with the cut kernels.
- Slice the bacon into 1/2-inch pieces and cook in a large nonstick skillet over medium-high heat until crisp and brown, about 5 minutes. Transfer bacon to paper towel-lined plate to drain; set aside. You should have 2 to 3 tablespoons of bacon fat in the pan, add 1 to 2 tablespoons unsalted butter (so the total amount is 4 tablespoons) and melt over medium-high heat.
- Add the onion and red pepper and sauté until softened and beginning to brown around the edges, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the corn kernels and pulp, frozen lima beans, salt, pepper, and cayenne and turn the heat down to medium. Cook, stirring occasionally, until the limas and corn have cooked through, about 5 minutes. Stir in the scallions during the final minute of cooking. Stir in the parsley and bacon and serve immediately.
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